Saturday, August 10, 2013

Brussels, Bacon and Sriracha

I'm sticking with a brassica for this edition of Weekend Herb Blogging - brussels sprouts to be precise and I'm experimenting with a David Chang inspired dish. Now the original is a stir fried dish of brussels, bacon and his kimchi but for this version, I've used another of those "lurking in the back of the fridge" finds - Sriracha.

Brussels, Bacon and Sriracha

brussels sprouts
bacon, cut into lardons
sriracha sauce

I've not given any quantities because this really is something that you make to suit your own taste - add as much or as little bacon as your like, same goes for the sriracha.

Prepare the brussels sprouts by removing the tough outer leaves and then cutting them in half, or quarters if they large. Steam these for a couple of minutes just enough to soften them slightly.

Dry fry the bacon until crisp, remove the bacon with a slotted spoon leaving the fat behind. Tumble in the sprouts and sauté until browned - return the bacon to the pan to reheat and then squeeze in a little sriracha. Continue tossing and turning the mixture until warmed through.

Scoop out into a bowl and then squeeze over with a little more sriracha to taste.